FALOODA An Exotic Milk Drink
To assemble the Falooda for each person, take a tall glass.
Pour about 1" of
Rose Sharbat (see recipe below),
Add about 2 heaped tbsps of Nishashto
(see recipe below),
Pour a little milk, to taste,
1/2 tsp. of tookhmoorya seeds
(see recipe below)
Garnish with a large scoop of vanilla ice-cream.
Place tall glass on a plate,
add a drinking straw and serve.
Makes 4 bottles
2 1/4 kgs good quality cane sugar or khari sakar
I large bottle of rose-water, 1st press
32 ozs water, approx
1/4 tsp red food
coloring powder, optional
4 thoroughly cleaned and dried bottles, each
bottle gives approximately 16 servings
Take a large pan and break the egg with the shell into
it. Add sugar and about 26 ozs of water and put on a
medium fire, taking care that the sugar does not
stick to pan. When sugar has melted, lower heat.
stirring continuously Let it boil slowly till it starts frothing and
scum forms. Skim off scum carefully with slotted spoon. Add a
little water and let it come to a boil again. Repeat the procedure
of removing scum till the rest of the water is finished and the
mixture is cleared of scum. Simmer on low fire till sticky and
Remove from fire and strain from a clean muslin cloth and cool
thoroughly. In a cup mix food
coloring powder with a little rose-
water till smooth. add this with the rest of the rose-water to the
syrup. Stir well and bottle.
For 25 glasses
80 ozs water, approx, plus more tor mixing
plenty of ice and cold water
In a large pan put water to boil. Keep ready a colander
and wooden spoon, with ice and cold water in another
large pan. In a separate pan mix the cornflour with some
cold water till it is like smooth pouring cream. When
water has boiled, pour the cornflour into it, stirring all the time.
Cook for approx 2 minutes or so, take off fire and stir.
Hold colander at least 6" above the pan of iced water and pour
the hot mixture little by little, into it, stirring vigorously with
wooden spoon so that when it passes through the holes of the
colander into the icy water, they will instantly form into pearl
like drops. Strain out from the water and put into another clean
pan with a few ice cubes. Keep refrigerated. Use within 4 days.
For 12-15 glasses of Falooda
1 kg milk
4 tbsp sugar
4 ozs cream
1 tsp vanilla essence
Boil sugar and milk on medium heat stirring
occasionally till 3/4 is left. Remove from heat, cool
till lukewarm, then add lightly beaten eggs and
replace on very low heat, stirring continuously till
mixture is little thick. Take care not to boil or over-heat.
Cool the mixture thoroughly in the refrigerator. Strain into
another pan and add cream and vanilla essence. Freeze in a crank
freezer for best results.
50-100 grms tookhmoorya seeds, (osymum pilosum )
5-6 ozs cold water
Soak the seeds in the cold water for at least 5 hours before use.